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courses:interaction_concept_fall_2010

Interaction Concept Project
Distributed Kitchen Creativity

Project Brief


Final Design Outcomes

• Parallel cuisines - Joakim Falck-Hansen vimeo_18864741 This is a vision about the experience of individuals cooking together across different physical spaces. Users of this design, communicate through an electronic kitchen tablet which pulls together a variety of visual channels through small cameras at very different angles in the kitchen. The primary view is given by the tablet itself, whereas supportive angles such as a clear topview of the tabletop would give a clearer overview of chosen ingredients and the way the user proceeds.
Finding users of this system can be done through searching by ingredients, location, popularity, or as an option arbitrary finds, from channels that have been declared as open networks, similar to the fashion we recognize in twitter. Before this, priority is upon close networks, being our closest friends, family and developed contacts to whom there is comfort in opening a visual channel to one´s kitchen. In essence, this system provides a rather new and spontaneous form of discovering what others are cooking at the same time, and allows for a rich overview of synchronous activities with alike nature. This perspective could encourage users to be more spontaneous and explore more about how to cook new kinds of meals, or as simple as tweak their existing traditions.

• fagel-fisk-mittimellan - Erik Rydell vimeo_17843288 Fågel, fisk eller mittimellan highlights how children between the ages of 7 and 9 can learn more about nutrition by playing a screen based game located on the fridge. The rectangular screen in the middle of the door, enables shorter children to drag down the screen to a appropriate height.
The fridge keeps track of the items stored using barcodes and weight sensors. Food items stored in the fridge are represented in the game, giving points based on how healthy and how much energy the food provides to the child. The amount of points accumulated by the player will generate a list of different recipes that are based on the items the player has collected in the game. The final game outcome is a list, generated by the system, of easy to cook recipes that contain food from the fridge and a balanced nutritional plate model.

• Kool(K) - Yangchen Zhang vimeo_18873070 vimeo_18932611 This concept is a Controller-Free Kitchen Environment by using two 3D depth cameras and sensors. It has the possibility to analyze all the values from different sensors of appliances and record the cooking process. Users can easily share their own timeline-based recipes which are automatically generated by Kool< to the data cloud with the world. Meanwhile, it encourages people to try and improve alerady existing recipes. So, it is a Learning and Organizing System for users after using for a while. They can track their own cooking and food habits, collect recipes from the world, and organize and plan their cooking time of multi-dishes.

• Flavor Play - Lauren Javor vimeo_18842566 Flavor play was created in collaboration with Electrolux to inspire creativity in the kitchen by providing visual flavor-matching information. Shop for the freshest groceries without planning what meal you are going to make. Then at home, pick any number of ingredients that inspire you and place them on your kitchen counter. The system recognizes them and displays 30 flavors that compliment your choices. You are identified as the user so any allergies, dislikes or dietary requirements are considered. Expand different flavor categories to see more choices and get inspired by unexpected matches. As you add new items to your ingredient pile from the recommended choices, the flavor pairs are dynamically updated to match all your selections. When you're content with your choices, get creative knowing that they will combine deliciously. If you're looking for a little extra inspiration, browse through recipes that use your chosen ingredients or get tips from chefs on how to cook with your ingredients.

• Food Memories - Benjamin Lopez vimeo_20433814 Food memories is a product-service based system that allows people to look back in time and have an overview of how their eating habits have changed over time. The system aims to provide the users a way to be aware of their current eating habits as a starting point to develop creativity in the kitchen and find new ways of cooking. It is a system of connected kitchen artifacts that collects information from their users while performing everyday cooking related activities. The products that are part of the service, act as memory keepers.
The more the objects are used, the more they evolve. They are learning from the user. The fact the objects contain meaningful content for the user is translated into a stronger emotional connection between him/her and the objects. These objects with meaningful content can be inherited from the user relatives to know how his/her family members use to cook in the past. This enables a non-verbal communication with the user relatives in the past even if he/she never got the chance to meet them in person, but it also represents an opportunity to let the future generations know a bit more about the user current habits.
Food memories contributes to keeping the user cultural heritage alive within the family and it gives the users the opportunity of learn or get inspired by the way their ancestors did.

• Food, Mood and Color - Nirvana Soltani

No food will change your personality or alter the course of a mood disorder. But some may add a little lift or a small moment of calm to your day, increase your effectiveness at certain tasks, make you more alert, or give you a neat little push over the finish line. If you know what you are looking for you can easily identify what kinds of nutrients different types of fruits and vegetables have simply by checking out the color of the produce. You can get a good idea of what kinds of vitamins and nutrients particular types of produce can give you from the color of the fruit or vegetable alone.
The kitchen seems to be the most used room in the house, how can we use this opportunity to raise the level of creativity in there and help people make more conscious decisions about what they eat and how that can affect their body and therefor their everyday life? How does the color can affect our choice? Or our appetite? Or our eating pattern? Do we make conscious decision about the colors in our food? And how does our mood affect our choices and vise versa? These were the questions defining the base of this project.

• Project Mercury - Jennifer Sarich Harvey

The Future of Community Food Sourcing
With the increasing awareness of population density, decrease in arable land, and the sheer fact that these parameters are going to shape our future interactions around food and our physical spaces, Project Mercury looks at the often questionably moral, social, scientific and technological interactions that surround the current the food industry. What does food mean in the context of a community? What if you had the ability to control your food from growth to production? And, what happens if genetic engineering out the industrial labs and into the hands of a localized community? These few questions are what helped to steer the project into the development of a symbiotic system for future community food sourcing.
The growth of synthetic biology and the increase of DIY Bio Labs leads Electrolux into developing Project Mercury: a future vision of the manifestation of collaborative communities, sustainable food production and consumption for the year 2040. More specifically project mercury removes the monetary relationship we have with food and instills a more emotional connection through an intertwined 3 element system: a community seed bank, an at home growing/ harvesting kit, and biological training for specialized growers.
These images represent some of the steps in the process and elements that are included in the kit. This project is still open for further develops and research.

• Designing Meat - John Linden

In-vitro meat, or laboratory-produced meat is a way to produce meat without harming the animals. By taking stem cells from an animal muscle and use a nourishing scaffold, it is possible to grow meat in a bio-reactor under the right circumstances. In this project I have been working with the creative ability to grow meat at home. This new way of growing meat at home gives us the possibility to design and give the meat new properties that are different from what we have now.

• Fusic - Maria Niva

The focus in this project was about how non-visual interfaces can improve the kitchen creativity. For inspiration I was looking at the cooking experiences of visually impaired individuals, since they are usually more aware of how to use the rest of their senses complimentary to their sight.
The final design concept combines two elements in life that most people have a strong opinion for and emotional connection to - food and music. The result is a program that connects ingredients with music tracks with the help of sensors. Everytime the user adds an ingredient in their cooking device, the system initiates a music track that represents the ingredient´s character. That way, it builds up a music mix track by track. Depending on whether the user follows the recipe by word or add their own ingredients to it, the quality of the music turns from a pre-composed result to a more surprising tune.


Teachers/Tutors
Tara Mullaney - Umeå Institute of Design
Petter Karlsson - Electrolox

courses/interaction_concept_fall_2010.txt · Last modified: 2012/11/07 02:20 by tamu0007